HOMETRAINING CENTER

Training Center

Italy Boduo Training Center

Italy Boduo Training Center
Italy Boduo Training Center
Italy Boduo Training Center

Netherlands Boduo Training Center

Netherlands Boduo Training Center
Netherlands Boduo Training Center
Netherlands Boduo Training Center

U.S.A Boduo Training Center

U.S.A Boduo Training Center
U.S.A Boduo Training Center
U.S.A Boduo Training Center

Canada Boduo Training Center

Canada Boduo Training Center
Canada Boduo Training Center
Canada Boduo Training Center

    Franchise Training Manual

  • INCHA Menu

  • INCHA Training Schedule

  • INCHA Product Medium Cup Certification

  • INCHA Product Large Cup Certification

  • INCHA Marketing Products

  • Store Operations Guidelines (Standard)

  • INCHA Material Standard Quantity

  • Store Towel Usage Guidelines

  • Checkout Counter

  • NeiShi Shake Machine

  • Pressing Machine

  • Water Boiler (The initial filling for a new machine may take up to 30 minutes)

  • Precautions for using a pearl pot

  • Food Processor

  • Stand-Up Pure Water System

  • Automatic Sealing Machine

  • Fruit Fructose Machine

  • Ice Maker

  • Flat Cold Refrigerator

  • Water Steam Machine

  • Machine and Equipment Repair Process

  • INCHA Material Expiry Date Chart

  • Personal Shopping List

  • INCHA Material Loss Report Form

  • Early Shift Job Responsibilities

    1. The Store Opening Process
    2. Responsibility for Restocking before the End of the Early Shift
    3. The Checkout Area
    4. Shake Zone
    5. Back-up Material Area
  • Food Safety and Hygiene Management Philosophy

    1. Materials, Semi-Finished Products
    2. Finished Products
    3. Equipment, Utensils, and Tools
    4. Operators
  • INCHA Fruit Receiving Standards

Further Inquiry for Details

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